Gingerbread Cupcakes with Orange Marmalade Filling and Cinnamon Cream Cheese Frosting

makes 2 dozen

Cupcakes

• 9.5 oz flour
• 2.5 tbsp ground ginger
• 1 tbsp + 1/8 tsp ground cinnamon
• 1/4 tsp ground cloves, heaping
• 1/4 tsp ground nutmeg, heaping
• 
  
• 15 oz butter, room temp
• 1 1/4 cup sugar
• 1/2 + 1/8 cup brown sugar
• 5 eggs, at room temperature
• 56 ml molasses
• 2 tsp vanilla extract

1. Preheat oven to 350 and line muffin tins with cupcake liners.
2. In a medium bowl combine flour, ginger, cinnamon, cloves, and nutmeg and whisk to combine. In another, larger bowl cream together butter and sugars until light and fluffy. Add eggs, vanilla, and molasses and mix until smooth. Gradually mix in the dry ingredients. Fill each cupcake liner ¾ full. 
3. Put pan in oven and lower temp to 325 F. Bake for 27 minutes.

Once the cupcakes cool, cone the cupcakes and fill with orange marmalade.

Frosting

4 oz butter, room temp

12 oz cream cheese, room temp

6 cups powdered sugar, sifted

1 tbsp ground cinnamon

1 1/2 tsp ground ginger

1 tsp vanilla

1. In a mixer, beat the butter and cream cheese until thoroughly combined.
2. Beat in the cinnamon, ginger, and vanilla.
3. Mix in the first 7 cups of powdered sugar.
4. Mix in the last 5 cups of powdered sugar.
5. Taste and adjust as needed.